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Decorating By Deepa Updated 2 Jan 2007 , 6:07pm by lapazlady

Deepa Cake Central Cake Decorator Profile
Deepa Posted 1 Jan 2007 , 7:35am
post #1 of 8

I baked an eggless cake for the 4th time. No measurement for cake pan. It can be used in any tin size. I baked on 180degrees on middle shelf but it flops in the centre. The cak texture is not fluffy. Could I be adding less flour or too much butter? Please help.

7 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 2 Jan 2007 , 8:07am
post #2 of 8

Hi Deepa,

Without the recipe, it's really hard to give any definitive answers.

However, the lack of a given pan size is a big deal!

Here are Wilton serving charts that also gives pan sizes and batter amounts:

http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm

http://www.wilton.com/cake/cakeprep/baking/times/party_3inch.cfm

If you measure your batter you can use the most appropriate pan size, and have an approximate baking time.

Common cake problems:

http://www.cakecentral.com/cake-decorating-ftopict-56076-common.html+problems

Baking tips:

http://www.cakecentral.com/cake-decorating-ftopict-12497-common.html+problems

If you post the recipe, pan size used, baking time and oven temp. C/F (also if it's convection, or fan assisted) it would be helpful.

Also, how long did the cake/s bake before you initially checked for doneness?

HTH

veejaytx Cake Central Cake Decorator Profile
veejaytx Posted 2 Jan 2007 , 8:24am
post #3 of 8

The oven temp at 180 degrees sure sounds low to me, could that be the problem?

playingwithsugar Cake Central Cake Decorator Profile
playingwithsugar Posted 2 Jan 2007 , 8:54am
post #4 of 8

Deepa,

Please tell us whether the oven temperature you are using is measured in degrees Fahrenheit or Celsius.

Theresa icon_smile.gif

superstar Cake Central Cake Decorator Profile
superstar Posted 2 Jan 2007 , 8:57am
post #5 of 8

Are we talking Celsius or Farenheit? If it's C then thats about right. If it's F, it is too low & I'm sure the has to be a pan size!!!
June

Deepa Cake Central Cake Decorator Profile
Deepa Posted 2 Jan 2007 , 10:10am
post #6 of 8

I think I overmixed it...thinking it would be fluffy. I sude a 23cm cake pan and baked on 180 degrees on middle shelf for 30min. The top of the cake was too browned and inside was still undercooked. I really need this recipe to work as I have customers who want eggless cake recipes.

the recipe:
250g butter
2cups sugar
2cups milk ( these 3 ingredients must be brought to a boil, then cooled)
500g self raising flour
1/4tsp bicarb
1tsp vanilla essence
dry ingredients to be mixed into cooled milk mixture.

JanH Cake Central Cake Decorator Profile
JanH Posted 2 Jan 2007 , 5:58pm
post #7 of 8
lapazlady Cake Central Cake Decorator Profile
lapazlady Posted 2 Jan 2007 , 6:07pm
post #8 of 8

My guess is the 180 is celcius, about 375 degrees. I use 155, about 325 degrees for baking cakes. To me, 180 is a bit high, but that isn't what caused the cake to fall in the center. Undercooking sure will.

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